| Delivery Type | Delivery length / details |
|---|---|
| Lecture | 2 x 1 hour lectures per week |
| Practical | 3 x 3 hour practicals per semester |
| Assessment Type | Assessment length / details | Proportion |
|---|---|---|
| Semester Assessment | Practical report Outcomes assessed: 1, 2 | 50% |
| Semester Exam | 2 Hours Written examination Outcomes assessed: 1, 2, 3, 4, 5 | 50% |
| Supplementary Exam | 100% |
On the completion of the module, students will be able to:
1. Describe the anatomy of the female and male reproductive tract in farm livestock including the horse and explain the functions of the constituent parts.
2. Discuss the control of reproduction in the male and female.
3. Explain or discuss the role that the maternal system plays both during pregnancy and lactation on the successful production of offspring.
4. Apply the knowledge gained to present day management techniques and critically assess their uses.
5. Describe the effects of breed, sex and nutrition on the growth and development of carcass tissues and relate this knowledge to the rearing of meat animals and sports horses.
A course of 22 lectures and 3 practicals which will consider in detail the reproductive anatomy and physiology of farm livestock, including the horse, along with their growth and development. The content of the module will include: the reproductive anatomy of the non-pregnant and pregnant female (mare, ewe, sow,cow) and the male (stallion, ram, boar, bull); the endocrine control of reproduction, the effect of the enviroment and management; the anatomy and physiology of pregnancy, conception, maternal recognition of pregnancy, embryo and foetal development, endocrine control of pregnancy; the anatomy and physiology of parturition, its initiation and control; the anatomy and physiology of milk production, anatomy of the mammary gland, endocrine control of lactation (lactogenesis, galactopoesis, milk ejection), milk production and secretion, the lacation curve; the growth patterns and curves of livestock from conception to maturity, growth manipulation for meat carcass production and athletic performance.
| Skills Type | Skills details |
|---|---|
| Communication | The practical report on the dissectionpractical will develop and assess students' ability to write and present information. |
| Research skills | The practical report will have to be written in an academic context and adhere to a standard format for reporting a piece of practical investigation, ie: Introduction, Materials and Methods, Results and Discussion. |
| Team work | The dissection in anatomy practicals will be done in groups of 3-4 students; as such students' skills of working together will be developed. |
This module is at CQFW Level 5